Blueberry Grunt

Blueberry Grunt

Photo credit Aubrie LeGault


For the filling:
For the dough:
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 4 tablespoons butter, cold
  • 1 cup buttermilk, cold


For the filling:
  1. Blend the canned liquid, sugar, lemon juice, and cinnamon in a skillet that is at least 11" wide and 2 to 3" tall.
  2. Stir in the blueberries.
  3. Bring the blueberry mixture to a gentle boil over low heat. This may take 15 to 20 minutes to slightly thicken.
For the dough:
  1. While the berries are cooking, whisk together the flour, baking powder, baking soda, and salt in a large bowl.
  2. Work in the cold butter with your fingertips or a pastry blender.
  3. Quickly and gently stir in the buttermilk to make a cohesive dough.
  4. Using a tablespoon scoop or a rounded tablespoon measure, dollop the dough in small mounds over the blueberry mixture.
For the cooking:
  1. Cover and cook the filling over low heat until the biscuits are cooked through, about 15 minutes.
  2. For each serving, scoop up berries with a biscuit (or two) and invert on a plate; the berries will spill down over the biscuit. Spoon any extra cooked berries on top.



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